Flying Toad In The Hole!

Came across a recipe by HFW a few weeks ago and did my own take on it.

The recipe basically uses Pheasant breast rather that sausages. HFW does a mixture of both.

For the batter:

4oz flour
2 eggs
4 fl oz milk
Salt & Pepper

Flying Toads:

4 Pheasant Breast
1/2lb Streaky bacon
Prunes


Preheat oven to 220.

Lay the pheasant breast down (inside up) and place a prune in the flap of the breast.
Wrap tightly in the bacon. Repeat for all the breasts.

Put flour in a large bowl and make a well, add the eggs and gradually mix incorporating the flour. Slowly add the milk until mixture is smooth and creamy. Season with salt and pepper.

Put a large non-stick, deep tray into the oven with some oil in it.

When hot 5 mins or so add the pheasant and return to the oven for a further 5 mins.

Add the batter mixture pouring over the pheasant and around. Return to the oven and cook for about 30 Mins or until the batter has risen and is crisp and golden.

Serve with an onion gravy......... Delicious!

Pigeons!

As it is Mothers Day, Phil & Seb are not going Clay shooting this weekend.

However, to get their shooting 'fix', they went out yesterday evening to see if there were any pigeons about.

Decoys were set up and then off to the hide to sit and wait.

A couple flew over and checked out the decoys but they were just too far away to get a shot.

Some more flew in and shots were taken but luck was on the pigeons side.

More waiting and watching when their luck changed and it was a pigeon each!

So we will be having pigeon for tea tomorrow.

Watch out on ribblevalleygourmet.blogspot.com for an upcoming recipe!

British Pie Week! Venison Steak & Kidney Pie

To serve 4-6

1 1/2lb of Venison (shoulder) diced
1/4 lb Venison Kidney diced
1 large onion diced
1/2 pint of Venison stock (beef is ok)
Butter
Oil
Flour
Shop bought puff pastry

In a large oven proof pan:
Fry steak, a bit at a time, in oil until browned.
Remove with slotted spoon onto dish and repeat.

Fry onion in same pan with juices, add butter and flour (1oz) and stir, slowly add hot stock and keep stirring.

Add the venison & kidney.

Put in pre heated oven to 2 - 2 1/2 hours.

When cooked, put in a pie dish and cover with the puff pastry, put a hole in for the steam and brush with egg.

Put back in the oven for 30-40 mins.

Serve with mash and veg.

Delicious!

Easy Venison Loin Recipe

This recipe produces the most fantastic pink venison!

Make sure Venison has been properly hung, ideally 7 days at 2 degrees.

Trim the loin to get rid of sinew and any 'silver' skin.

Rub with olive oil and season.

Place in a very hot non-stick frying pan and cook on all sides until brown total time about 5-6 mins.

Place loin on an oven tray and place in oven pre-heated to 180.

Leave in oven for 12 mins, then take out and leave to rest in a warm place for 10 mins.

Whilst resting, deglaze the pan with some red wine and add some red-current jelly, stir until reduced.

Serve the Loin sliced on a bed of mash potato with the red wine reduction spooned over. Delicious!